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This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. Just spoon it over the center of the slice of cheesecake on the plate.
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This cake was created in the Maui test kitchen on Puunoa! It was first made with bananas from the back yard...yummy!
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Kids and adults all love this recipe for pumpkin butterscotch oatmeal cookies - the perfect fall treat!
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These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping for the best early summer has to offer!
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This recipe is my own adaptation of a recipe that came from my husband's grandmother. I made a few changes to suit my own family's tastes. These cookies are a big hit with kids as well as adults.
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This ground turkey and butternut squash casserole is a quick meal to prepare on busy weeknights.
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This layered pasta salad with ham, tomatoes, and celery is topped with deviled eggs to create a potluck dish that presents beautifully.
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This recipe is a good one for the fall and winter when pears are plentiful. You can use any pear you like in this recipe.
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Warm and delicious pastry pockets with a savory veggie filling. I came up with this recipe after I tasted pasties made with meat and wanted a vegetarian version.
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These chewy blondies ooze brown sugary butterscotch. They're delicious plain or topped with a coffee frosting.
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Key lime juice and raspberry preserves add sweet and tangy flavor to these mini cheesecakes with shortbread crusts.
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A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.